Slow Cooker Brown Sugar Pork Loin with Balsamic Glaze

This brown sugar pork loin is made in the slow cooker for an easy weeknight meal. You’ll love the glaze!

I love my slow cooker. Especially since I started cleaning it in the dishwasher. HELLO. Why was I not doing that all along?!?

These days, I run out of energy around 3:00. That’s assuming I start the day with any energy, which is rare.Enter reason #2 why I love my slow cooker: Dinner is already taken care of by 3:00. This means more time lying on the couch.

Reason #3, you probably all know already. Meat grosses pregnant Rachel out. Big time. I have a slightly better chance of being able to eat it if the slow cooker does all the cooking.

This recipe really could not be any easier. I highly recommend it. A quick, easy weekday meal. You can eat it plain, over rice, throw it on a bun and call it pulled pork. All very good choices. Enjoy!

Slow Cooker Brown Sugar Pork Loin with Balsamic Glaze

Yield:8-10 servings

Prep Time:15 minutes

Cook Time:7 hours

Total Time:7 hours 15 minutes

This brown sugar pork loin is made in the slow cooker for an easy weeknight meal. You'll love the glaze!

Ingredients:

for the pork:

1 boneless pork loin (4-6 pounds)

2 garlic cloves, halved

salt and pepper to taste

1/2 cup light brown sugar

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1/2 cup water

for the glaze:

1 cup light brown sugar

2 tablespoon cornstarch

1/2 cup balsamic vinegar

1 cup water

4 tablespoons reduced sodium soy sauce

toasted sesame seeds (optional)

Directions:

for the pork:

Trim fat from pork loin, pat dry. Stab all over with fork. Sprinkle with salt and pepper.

In a small bowl, combine brown sugar, mustard and vinegar. Rub all over the pork loin.

Put in large slow cooker with garlic cloves and 1/2 cup water. Cook on low for 7-9 hours.

for the glaze:

In a medium saucepan, whisk all ingredients together. Bring to a boil over medium-high heat, reduce to a simmer (medium-low heat), and simmer until thickened (10-15 minutes). Stir occasionally.

Verdict: Keep in mind that during this pregnancy, I haven’t really been able to stomach any meat that I prepare myself. But I ate this!! I could have drunk the glaze. It was amazing.Husband’s take: He’s not a HUGE pork fan, but he loved this brown sugar pork loin! E liked it too. I gave her the glaze on the side so she could dip the meat into it. She’ll eat anything if she can dip it in something. Seriously. If they are both on her plate, she’ll dip oranges in ketchup. It’s disgusting.Changes I would make: None. If you preferred a more put-together version, you could easily slice your pork loin instead of shredding it and then drizzle the glaze over the slices.Difficulty: Super easy.

I’ve never done balsamic on meat but have seen a few blog postings now with it…with your description I’ve pinned this and putting on my meal plan!

OMG Rachel. I want a HUGE serving of this on a bun when I get home from work today. I am a HUGE pig when it comes to pork (no pun intended…). and my boyfriend inhales it. we’re pretty gross but OMG I love this! Saving this recipe now. 🙂

This sounds really tasty – I love the idea of that balsamic glaze.

And how cute is E?! I love that she’ll dip anything in anything!

I can’t wait to try this – pork is my favorite! Although I totally feel you, when I’m pregnant, the thought of meat is usually really revolting, especially raw meat! Do you think it would be okay if I omitted the dijon mustard? I just can’t get myself to like it…maybe I could sub regular mustard?

Great idea about allowing the kids to dip, my daughter just ate carrot sticks with ketchup the other night, but at least she ate the carrots 🙂

Perfect! Hope you like it! 🙂

Everyone loved it, kids as well!

Hooray!

Need help. I’m feeling stupid. I’ve read this 100 times…. I see ingredients for the pork. The instructions use ALL those ingredients. But then there’s instructions for the glaze. It says “whisk all the ingredients together”… but I don’t see any ingredients listing for the glaze. Am I missing something? I’m planning to cook this tomorrow! Help!

Jen! Thank you for catching that! I am in the process of changing my recipes over to Ziplist format, and I must have left that out by accident. Should be there now–hopefully you still have time to make it today! Sorry about that!

I didn’t — but you certainly could! It would definitely add some great flavor but I took the shortcut and put it in raw. 🙂

Rachel-
I want to try this out tonight but i need to have it prepared entirely and warming in the crock as i am leaving the house but want the hubby to be able to eat it when he gets in. Do you think i could heat the glaze, pull the pork and then just mix it all together in the crock for the last hour or so? Or will the glaze burn with all that sugar?

Oooh I’m not sure! I think it would be okay on low for an hour or so. But I haven’t tried it that way!

Sorry to be anal but there doesn’t seem to be any specific instructions for this recipe especially for the glaze. The word Directions is there but nothing after. Would love to make it as I love pork and can’t eat chicken so I am always looking for something new to try. Thanks for the help.

Not anal at all! I’m actually in the process of having my assistant go through all my recipes and reformat them so that they are pretty and also so you can print each recipe. Looks like somehow this one got a little short-changed when it came to the reformatting. Thankfully I’m super type-A and have all the recipes saved somewhere else. And I’m super thankful for readers like you who let me know when things aren’t the way they should be.

So, long story short, thank you! And it’s all there now — hope you enjoy!

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About Rachel COoks

Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (more about me...)

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